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  1. Exported from MasterCook

  2. VELOUTE FROID AUX HERBES DE SAISON

  3. 4 Preparation Time :

  4. Categories : Soups Masterchefs

  5. New york

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 2 tb Butter, unsalted

  8. 1 c Sorrel, leaves, shredded

  9. 1/4 c Basil, fresh, shredded

  10. 2 tb Chives, fresh, chopped

  11. 2 tb Tarragon, fresh, chopped

  12. 2 c Stock Chicken **

  13. Salt

  14. Pepper, white, ground

  15. 6 lg Egg yolks

  16. 2 c Cream, whipping

  17. Juice, lemon

  18. Creme fraiche OR Cream, sour (garnish)

  19. ** See recipe for Chicken Stock.

  20. Heat the butter in a saucepan, and add the

  21. 2 to

  22. minutes.) Add basil, chives, and tarragon and stir for 2 minutes. Add the stock, and bring to a boil - boil

  23. for 5 minutes.

  24. Season to taste with salt and white pepper.

  25. In a mixing bowl, whisk together the egg yolks

  26. and cream. Very gradually whisk the hot mixture into the cream mixture. Return the combined mixture back

  27. to the saucepan and stir constantly over low heat

  28. 4 minutes.

  29. BOIL.

  30. Transfer the soup to a bowl set in a larger bowl

  31. of ice water and stir until cool. Refrigerate.

  32. Add fresh lemon juice to taste, and adjust the

  33. seasoning with salt and white pepper. Garnish with

  34. creme fraiche or sour cream.

  35. Source: New York's Master Chefs, Bon Appetit

  36. Magazine

  37. : Written by Richard Sax, Photographs by Nancy

  38. McFarland : The Knapp Press, Los Angeles, 1985

  39. Chef: Jean-Jacques Rachou, La Cote Basque

  40. Restaurant, New York - - - - - - - - - - - - - - - - - -

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